There is a cake cooling on our kitchen counter as we write this, and the whole house smells of vanilla, butter and almonds. Pears are everywhere right now, and friends are coming for dinner tonight, so this was an easy decision. It’s a French almond cake with whole poached pears standing upright in the batter. It has a golden top, a soft almond crumb and juicy pears that rise above the cake.
It’s a dessert that looks impressive but is surprisingly relaxed to make. Serve it with a spoonful of whipped cream and a small glass of Moscatel, and you have a lovely end to a dinner.
What makes this cake special?
The poached pears. Before they go into the cake, the pears are poached in a syrup of sugar, water and real vanilla. This does two things. The pears pick up a lovely vanilla flavour, and they turn soft while staying firm enough to keep their shape. They finish cooking in the oven.
The almond crumb. The batter is made with butter, eggs, almond flour and a little regular flour. Almond flour gives the cake its tender crumb and nutty flavour. A little lemon zest adds freshness, so the cake isn’t too heavy. If you’d like to know more about baking with ground almonds, have a look at our almond flour guide.
The slices. The pears are placed upright in the batter, so each slice has half a pear in the middle. We bake the cake in a round springform pan, which makes it easy to cut into neat wedges.
Which pears should you use?
Choose small, firm pears. We used Conference pears. Big pears take up too much room in the cake and can make the batter too wet, and soft pears fall apart when poached. Firm pears hold their shape and give the best result.
A few tips
- Use room-temperature ingredients. The butter and eggs mix more smoothly into a light batter when they aren’t cold.
- Don’t pour the syrup over the cake. It softens the beautiful crust. Instead, simmer the leftover syrup until it thickens slightly and serve a small spoonful alongside.
- Dust with powdered sugar at the end. It makes the cake look finished and doesn’t need any extra effort.
Make it a day ahead
This cake is a good one to make in advance. Let it cool completely before you slice it, then let it rest overnight. The almond flavour is even better the next day. We know that’s hard when it smells this good, but it’s worth the wait.
How to serve
- With whipped cream and a glass of Moscatel for dessert.
- With coffee or tea in the afternoon.
- With a spoonful of the thickened vanilla syrup.
If you like almond cakes, you might also enjoy our Tarta de Santiago, a classic Spanish almond cake.
How to store it
Keep the cake covered in the fridge for 2 to 3 days. Take it out about 30 minutes before serving, so the butter in the cake softens again.
Frequently asked questions
Can I make this cake ahead? Yes, and it’s better that way. Bake it the day before, let it cool completely and leave it to rest overnight.
Why do you poach the pears first? Poaching adds vanilla flavour and softens the pears evenly. They finish cooking in the oven.
What do I do with the leftover syrup? Simmer it until slightly thicker and serve a little with the cake. Don’t pour it over the whole cake, because it will soften the crust.
How long does the cake keep? Covered in the fridge for up to 2 to 3 days.
French Almond Cake with Vanilla Poached Pears
Ingredients
- 4 small firm pears we used Conference pears
- 3 cups water 750 ml
- ¾ cup granulated sugar 150 g
- 1 vanilla bean
- 1 tablespoon lemon juice
- For the almond cake
- ¾ cup unsalted butter room temperature 175 g (1½ sticks)
- ¾ cup fine granulated sugar 150 g
- 3 large eggs room temperature
- 1¾ cups almond flour 175 g
- ¾ cup plus 1 tablespoon all-purpose flour 100 g
- 2 teaspoons baking powder 8 g
- ¼ cup full-fat Greek yogurt 50 g
- 1 teaspoon vanilla extract
- finely grated zest of ½ organic lemon
- 1 pinch salt
- powdered sugar for dusting
Method
- Poach the pears
- Peel the pears, cut them in half lengthwise and scoop out the cores with a small spoon.
- In a saucepan, combine the water, sugar, lemon juice and the vanilla bean (split lengthwise, seeds scraped in). Bring to a gentle simmer, stirring until the sugar dissolves.
- Add the pear halves and poach gently for 15 to 20 minutes, until just tender but still firm enough to hold their shape.
- Lift out the pears with a slotted spoon, drain them cut side down on paper towels and let them cool. Keep the syrup.
- Make the cake
- Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
- In a large bowl, beat the butter and sugar for 3 to 4 minutes, until pale and fluffy. Add the eggs one at a time, beating well after each.
- Stir in the yogurt, vanilla extract and lemon zest.
- In a separate bowl, whisk together the almond flour, all-purpose flour, baking powder and salt. Fold into the butter mixture until just combined.
- Spread the batter in the pan and smooth the top.
- Gently press the pear halves into the batter, standing them upright in a ring, evenly spaced, so each slice will get one half. The tops of the pears should stand above the batter.
- Bake and rest
- Bake for 45 to 50 minutes, until the cake is golden brown and a skewer inserted into the cake (not the pear) comes out clean. If the top browns too quickly, cover it loosely with foil.
- Let the cake cool in the pan for 15 minutes, then release the springform and cool completely on a wire rack.
- Cover the cake and let it rest overnight. The almond flavor is even better the next day.
- Take the cake out of the fridge about 30 minutes before serving. Dust with powdered sugar and serve with whipped cream.
- Simmer the leftover syrup until it thickens slightly and serve a small spoonful alongside.
